Try this Prime Rib recipe, or contribute your own. "Main dishes" and "Beef" are two of the tags cooks chose for Prime Rib."I have used this recipe 3 times now and wanted to thank the original poster. It went over extremely well. The only thing I would add, even though it has probably been said, is to utilize a remote thermometer, one that can be set to "your" optimal internal temp. My experience was that this cooked about a half hour to 45 minutes faster...in my oven. Rare Prime Rib is a great thing!!!" - prov1900
Yield: 1 Ready in 1 hours
favorite of 319 people 85 people want to try
Prime Rib Preparation
Before you start preparing this recipe you need to know that it will create a considerable amount of smoke in your house during the early stages of preparation. Preheat your oven to 500oF and verify with an oven thermometer that your temperature is correct. While oven is preheating let your prime rib stand at room temperature for at least 1-1/2 hours, longer if possible to allow the inside of the roast to warm up as this will effect the cooking by this technique. Place the roast in a baking pan on a flat rack. Place roast in the preheated 500oF oven for 5 minutes per pound. ONCE YOU HAVE PLACED THE ROAST IN THE OVEN YOU MUST, MUST, MUST LEAVE THE OVEN DOOR CLOSED. DO NOT OPEN THE OVEN DOOR FOR ANYTHING. After cooking for 5 minutes per pound, turn off the oven. Continue to leave the OVEN DOOR CLOSED. Let the roast set in the hot oven for 2 hours, with the DOOR CLOSED. The roast is ready to carve when it comes out of the oven since the juices have been reabsorbed while the roast has been setting in the oven. Carve and serve. Bon a Petite. From: Melinda Lee, KNX Food News Hour, KNX Radio, Los Angeles.
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